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Creamy Lemon Rice Recipe

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This recipe for Creamy Lemon Rice, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Neenan
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. unsalted butter
2 cups long grain white rice
grated zest of 2 lemons
3 cups chicken broth, boiling
1 tsp. salt
2 tbsp. fresh lemon juice
1 c. heavy cream
freshly ground pepper

Directions:
Directions:
Melt butter in a saucepan on low heat. Stir in rice and zest. Cook over medium heat, stirring, until rice is opaque, about 5 min. Add broth and salt, cover and simmer 2- minutes or until liquid is absorbed. Stir in lemon juice. Slowly stir cream into rice. continue to stir on low heat until cream is absorbed, about 5 minutes. Season to taste.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Mike loves this with his lamb chops. I have used instant rice with this but it will cook faster so watch the pot. Great leftover and you can add chicken or fish to make a casserole. The lemon gives it a fresh taste.

 

 

 

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